The South western news. (Dawson, GA.) 188?-1889, 1887-07-20
sTO0THSOME DISHES.

DdULer FuOQlng. NIX th0rOU 81
ly one tablespoonful each of flo,r
and sugar, with pint of milk an
pinch cf salt. Pour it into a wei
buttered pie dish and leave it in
slow oven till set, 1t must no
boil.
Egg Pickle. Boil the eggs hard
remove the shell, lay them in large
mouthed jars and pour over then
scalding vinegar, seasoned with
whole pepper allspice. ginger ant
cloves. When cold close iewr
tightly for a few weeks.
Cornmeal Mullins Add one ut
of meal to one cup of -four, a lumr
of butter the size of an egg, two
eggs, nearly half a pitt of sweet
milk and a quarter of cup o.
fresh yeast. Mix this at night, and
in the morning bake in muffin
tins.
To Boil Rice. Put in salt water
sufficient to cover we'll. Boil fifteen
or twenty minutes, until the grains
are full and plump. Pour off near.
ly all the water, set on the back
part of the stove, and stir lightly
with a fork. Season with ealt and
melted butter. ~ M
For Raised Doughnuts. Take
two cupfuIla Of raised dough, one
cupfuI of milk, one half-cupful Of
sugar, four tablespoonfuls of melt>
ed butter, one Tablespoonful of
soda and -four enough to roll. Let
it stand an hour or more efore
rolling and use two eggs if you
like.
Boiled Fresh Fish-Wash the
Fish clean and place III salt and wa.
ter tor twenty minutes. then drain
or wipe dry, and fold 10 white
cloth well Toured to prevent stick.
ing; put in cold water and boil
slowly for twenty minutes. Serve
with drawn butter or any Of the
fish sauces.
Buttermilk Mullins. Beat hard
two eggs into a quart of buttermilk
stir in -four to make a thick batter
about quart and lastly a tea
spoonful of salt and the last of sos
ia. Bake in hot oven on well
CREASED tins. Mullins of all kinds
should only be cut just around the
edge, then pulled open with the
fingers.
White Summer Squash. Cut
three summer squashes in quarters
and put them in boiling water
slightly sailed, enough to cover
them; boil gently for torty-fve
minutes. After putting the squash,
es in the water add one sprig Of
parseiy, four pepper corns, two
cloves and a minced onion. When
the squashes are cooked, pass them
through q seive and put them or
the back of the range to keeT
warm. Mix one teaspoonful Of
-four in d little cold milk, add two
cups of boiling milk, mix with the
squash:
Baked Hash. Use a cupful o.
any cold meat chopped rather
course, cupful Of cooked cold rice,
q generous cupful of milk, an egg,
two tablespoonful of butter, one Of
salt and one-eighth tablespoonful
of pepper put the milk on the
fire in . frying pan, and when il
has become hot, add all the other
ingredients except the eggs. Stil
for one minute then remove from
the FIRE. and ado the egg, well beat
en-. Turn into an escalloped dish
and bake in a moderate oven TO:
twenty minutes. Serve in the
dish. aa
Broiled Chicken. DO not at
tempt TO broil an old or full-growr
fowl; take a young chicken, spill
it down the back always, wipe the
inside dry after removing the glib
let's, and place it on the gridiror
with the inside down; keep it 81
until it begins to grow very brown
then turn it, but the moment tn,
skin threatens to burn reverse j
again. To find how it is cooking
insert a sharp knife in the thickes
breas.; if the flesh is pink at al
return it to the FIRE; when wei
done Ead Drowned, lay it on
platter, inside down butter, sal
and serve.